6 hours 30 mins slow cooker or 35 mins Instant Pot (+30 mins marinate time)

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4 garlic cloves (crushed)

1 tsp ginger (ground)

1 tsp garam masala

1 tsp salt

1 tsp cumin

1 tsp dried coriander

1 tsp smoked paprika

½ tsp ground black pepper

1 tsp chilli powder (ground, mild)

1 lemon (juiced)

3 tbsp natural yoghurt

500 g chicken thighs

2 tbsp oil

1 onion (large white, chopped)

2 red pepper (capsicum)

3 garlic cloves (crushed)

400 g tomato passata

3 tbsp tomato paste

1 tbsp paprika (not smoked, ideally ground sweet paprika)

1 tsp salt

1½ tsp sugar

1 tbsp ginger (ground or fresh can be used if you have it)

1 tsp turmeric

1 tsp garam masala

1 tbsp dried coriander (finely chopped fresh coriander (cilantro) can be used if available)

1 tbsp cumin

1 tsp chilli powder (mild)

½ tsp cayenne pepper

5 tbsp natural yogurt

75 ml cream (double or single)

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1. Combine all of the marinade ingredients in a mixing bowl and stir thoroughly.

2. Roughly chop the chicken thighs into large chunks, and add to the marinade mixture, coating the meat thoroughly. Seal and refrigerate for a minimum of 30 minutes (2-3 hours ideally).

3. Heat the oil in a pan over a high heat, then briefly fry the marinaded chicken pieces. This will create a brown coating on the chicken as the marinade cooks, recreating the charred effect usually achieved in a tandoor. Add the chicken to the slow cooker, along with any marinade left in the bowl.

4. Roughly chop the onion and pepper, crush the cloves of garlic, and add to the slow cooker.

5. In a separate bowl combine the ingredients for the sauce, mixing well. Pour the sauce over the meat and vegetables in the slow cooker, ensuring everything is coated in the mixture. Cook for 4 hours on a high setting, or 6 hours on low, OR set the Instant Pot to the Manual setting and set the timer to 5 minutes, wait until the natural release cycle is complete (about 10 minutes).

6. Serve with rice and a sprinkle of freshly chopped coriander.